Light Carrot Cake with Fluffy Cream Cheese Frosting Recipe
We met some very interesting people at the Maker Faire last month, and someone asked about carrot cake. This has been on my list of things to do for a while. What you see here is my first time making carrot cake, and according to everyone that ate it, I did a great job. I chatted with someone about “traditional” carrot cake, and there are options for raisins, currants, pineapple and more. I did a little experimenting, but we all agreed that my first version (below) was the best.
I’m told that this carrot cake is light, fluffy, just the right amount of sweet, and melt in your mouth delicious. The Papa tells me that it reminds him of something that he tried somewhere, so he could have a point of reference. He really feels that this recipe is up there with all of the pros, and better than some of the commercial options available. So, here it is. Gluten Free, Allergy Friendly, Carrot Cake. And pictures too 🙂
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free*, Nut Free*, Peanut Free, Sesame Free, Legume Free, Vegan
*All dairy free cream cheese options commercially available contain either major or less/common allergens. If you cannot have coconut, almond, and soy, you’ll need to use a standard vanilla frosting (which is still delicious).
05/17 Update: As some of you may know, we have a top 8 allergy free bakery here in the SF Bay Area. This is not the recipe that we use in the bakery, for those of you that may wonder why they taste different.
1 cup Organic Sugar
1/2 cup Sorghum Flour
1/4 cup Arrowroot
1/4 cup Potato Starch
1/4 cup White Rice Flour
3 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp salt
1/8 tsp Guar Gum
4 tsp Follow Your Heart Vegan Egg Replacer (this is soy free)
4 tsp Organic Ground Cinnamon
1/2 tsp Organic Ground Nutmeg
Pinch Organic Ground Cloves
1/2 cup Organic Unsweetened Milk of Choice + 2 tsp Organic Raw Unfiltered Apple Cider Vinegar
1/2 cup Organic Extra Virgin Olive Oil
1/4 cup Organic Unsweetened Milk of Choice
1 TBSP Organic Vanilla Extract
5 – 7 ounces Organic Shredded Carrots
Optional: 1/3 cup Organic Unsweetened Raisins
Related post: Carrot Cake Ice Cream Recipe
Start by combining the 1/2 cup of milk and apple cider vinegar. Set aside. This is a dairy free buttermilk replacement. Next, mix all of the dry ingredients together in a stand mixer with a wire whisk attachment. Finally, add in the liquids and carrots, and mix again until everything is well incorporated. Be sure to stop the mixer after a short bit to scrape down the edges and bottom of the bowl, and mix again.
Bake as mini cupcakes at 350 for 21 minutes.
Fluffy Cream Cheese Frosting Ingredients
4 ounces Dairy Free Cream Cheese (room temperature/soft)
8 TBSP Dairy Free Butter, room temp./soft but not melted
4 cups Organic Powdered Sugar
2 tsp Organic Vanilla Extract
3 TBSP Organic Unsweetened Milk of choice
Put your cream cheese and butter into your stand mixer with a paddle attachment. Whip the cream cheese and butter together until most of the lumps are gone. I don’t suggest doing this particular mix by hand, as the cream cheese is a bit lumpy. Once smooth, scrape the edges of the bowl, add the sugar, and vanilla. Mix on low speed, and slowly add in the milk. Once everything is in, increase the speed. Whip together for at least another 30 seconds to allow everything to come together.
Place frosting into a disposable decorating bag with a tip of your choice (or no tip at all) and decorate your cupcakes once they have cooled.
Bring on the pictures!